4 cups finely sliced button mushrooms
1/3 cup extra virgin olive oil
1 tbs. kosher salt or 1/2 tsp. table salt
small garlic clove, minced
zest and juice of 1 lemon
2 thyme sprigs, leaves stripped to give 1 tsp.
1 lb. linguini
1 small bunch parsley, chopped to give 1/2 cup
2-3 tbs. freshly grated Parmesan cheese
freshly ground pepper
Put the mushrooms in a large bowl and toss in the oil, salt, garlic, lemon juice and zest and thyme leaves.
Cook the linguini per the package directions. Keep back a bit of the pasta water, then drain and add to the bowl. Ross everything together adding some pasta water if necessary. Sprinkle with the Parmesan, parsley and pepper.
Serves 4 – 6